Thursday, April 24, 2008

Blueberry Sherbet

Sorbet aux Myrtilles(Blueberry Sherbet)

2 pints fresh blueberries, picked over but not washed (800 g.)
2 1/2 cups sugar(500 g.)
juice of 2 lemons
1 1/4 cups cold water (3 dl.)

Puree berries with sugar, lemon juice, and water. Pour into ice cream
maker and freeze according to instructions--until smooth and frozen. To
preserve the fruit flavor, serve the same day.

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